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Like most gardeners who plant zucchini, I have loads and loads of it towards the end of the summer. We haven’t harvested much yet, but more is on the way. I started using it in pasta sauce a couple years ago to use it up and it has become one of the girls’ favorites.

Zucchini Sauce

1 or 2 cups shredded zucchini

onion finely diced or garlic minced, to taste

cream (I use soy cream)

olive oil

salt and pepper to taste

optional: other herbs of choice, grated parmesan

Sautee onion, zucchini and garlic. Add herbs if using, salt and pepper to taste. Add in as much cream as desired. I probably use a quarter cup or so, just enough to make it look like a cream sauce! I suppose you would’t need to use it all if you don’t wish to. Let it simmer a little while. Add parmesan at the end if you wish (I do). Serve on top of pasta or rice.

With more zucchini on its way, look for more zucchini recipes soon, including zucchini muffins and lemon zucchini.